Luganega sausage with polenta

1. Prepare the ingredients: finely chop the Onion and Garlic. Roughly crush the San Marzano peeled tomatoes by hand if whole. Remove the Fresh rosemary leaves from the stems.

2. For the polenta, bring 1200 grams of Water to a rolling boil in a heavy-bottomed pot. Add 10 grams of Fine sea salt.

3. Gradually whisk in the Cornmeal for polenta in a slow, steady stream to prevent lumps. Reduce the heat to low and cook, stirring frequently with a wooden spoon, for 40-50 minutes, or until the polenta is thick and pulls away from the sides of the pot.